Easy Beef Hayashi Rice Recipe (Without Roux Packet)

By Sudachi · 40 min

Ingredients

Instructions

1. Cube the bell pepper, thinly slice the mushrooms and half the onion, and mince the garlic.
2. Toss the thinly sliced beef with the salt, pepper and ½ tbsp flour until evenly coated.
3. Heat a large pan over medium to medium-low and add 1 tsp oil. Add the beef and sliced mushrooms.
4. Sear the beef on both sides and brown the mushrooms, then move them to a heatproof container.
5. In the same pan, cook the sliced onion with a pinch of salt until golden and soft, adding a splash of water if it sticks.
6. Add the minced garlic and bell pepper and fry for about 30 seconds until fragrant.
7. Pour in 4 tbsp red wine, raise the heat to medium/medium-high, scrape up the pan bits and simmer until the alcohol smell fades and the liquid turns syrupy.
8. Return the beef and mushrooms to the pan, sprinkle with ½ tbsp flour and mix. Add 1½ tbsp ketchup, 1½ tbsp Worcestershire sauce and ½ tsp koikuchi soy sauce, then stir-fry for 1 minute.
9. Pour in 300 ml beef bouillon, add the bay leaf and lower to a gentle simmer. Stir occasionally for about 5 minutes until the sauce thickens enough to thinly coat a spoon.
10. Meanwhile, heat a large pan or wok over medium, add 1 tsp butter and the minced garlic. When fragrant, add the cooled cooked rice and stir-fry a few minutes until warm, then sprinkle with 1 tsp parsley and turn off the heat.
11. Once the sauce has thickened, turn off the heat and stir in ½ tsp instant coffee, a pinch of nutmeg and 1 tbsp cold unsalted butter until melted.
12. Divide the rice among plates and spoon the hayashi beef generously alongside.

Summarized from Sudachi's video. Watch it for the details.

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GarlicOnionRiceBell pepperMushroomBeefButton mushroom